June 23, 2020

American Lamb Burger


American lamb burger with tzatziki and red onions on a plate with parchment


For the Lamb Burgers:

  • 1 ½ lbs ground American lamb (patties will be roughly 5 ½ ounces each, so 4 patties require just under 1 ½ lbs ground lamb)
  • kosher salt
  • freshly ground black pepper
  • 4 burger buns

Herbed Yogurt Sauce (tzatziki):

  • 1 cup Greek yogurt
  • 3 Tbsp fresh dill finely chopped
  • 2 Tbsp fresh mint finely chopped
  • 1 tsp lemon zest
  • 1-2 Tbsp fresh lemon juice
  • ¼ cup cucumber minced
  • 1 clove garlic minced
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper

Topping Suggestions:

  • pickled red onions
  • arugula or mixed greens
  • kalamata olives
  • feta cheese
  • thinly sliced cucumbers
  • nonstick spray or oil for cooking


To make lamb burgers:

Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).

30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.

To make herbed yogurt sauce:

Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.

To cook lamb burgers:

Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.


Ground American lamb on a plate with parchment
American lamb burger with tzatziki and red onions on a plate with parchment
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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